Dry Stout for st. patty's day?

[Freezeblade]

It's about time to brew up dry stouts for st. patty's day.

So post up your fav dry stout recipes!

here's what I just finished with today:

7# US 2-row
2# Flaked Barley (8oz of it toasted in a 300F oven for 15 mins)
8oz Roasted Barley
8oz UK Chocolate malt

1oz Fuggles@FWH
1oz EKGs@45

Mash at 150, 60 min boil. Yeast = WLP037

reserve 22oz of cooled wort (approximately 3%) and put into large mason jar with a few tablespoons of crushed grain, place lid on loosely. After a week (should be really soured and smelly) boil reserved wort to kill bacteria/yeast and return it to the main fermentation.

It's gonna be a good st. pat's day.:rockin:

 

[PintOfBitter]

I liked Ode to Arthur (BM's recipe).

 

[JohnnyO]

Nice! That sounds like it will come out great! I'm doing a dry stout for St. Pat's as well. I was hoping to brew it this weekend, but we ended up picking up a puppy, foiling those plans!

I'll be brewing next weekend, and I hope it will be ready in time. I am following the dry stout recipe from Brewing Classic Styles.

7 lbs Maris Otter
1 lb black barley
2 lbs flaked barley

2 oz. EKG 60 min

White Labs Irish Ale yeast.

 

[Jimmeh]

Here's what I'm doing

Dry Stout

Original Gravity (OG): 1.045
Colour (SRM): 36.1
Bitterness (IBU): 38.6

70% Maris Otter Malt (Bairds)
20% Flaked Barley
7% English Roasted Barley (Bairds)
3% English Chocolate malt (Bairds)

2.6 g/l East Kent Golding (4.7% Alpha) @ 90 Minutes (Boil)

Single step Infusion at 65*C for 60 Minutes. Boil for 90 Minutes

Fermented at 18*c with Wyeast 1056 - American Ale



Recipe Generated with BrewMate

 

[unseenat17]

(Cant remember exact recipe i used but i believe this is pretty close)

OG: 1.052
Color 40
IBU 48

75% Brittish 2row
10% Flaked Barley
9% Roast Barley
3% Chocolate
3% Carafa III

2oz East Kent Goldings @ 60
1oz Tettanger (?SP) @ 30
Whirlflock @ 10

WYeast 1080 (I think) Irish Ale Yeast

Single Step for 70 minutes @ 152* with water treated to "near dublin" ion content

12oz guiness soured for four days and pasturized at 160* for 25 minutes


This is first stout i have done. Does it need to be aged for very long? Im guessing i will have about two weeks to age it which isnt very long. I kinda procrastinated.

 

[hampshirebrewer]

I'm brewing today:

For 5 gallons:

64% 6-row US Pale
16% flaked barley ground fine
11% Victory
7% Simpsons roast barley ground fine
2% Belgian black malt

1 oz Perle, 60 minute boil
1/3 oz Kent Goldings, 0 min

1028 Yeast

Anticipate 1038, 37 ibus

Water treatment for soft water: 3/4 t calcium carbonate, 1/4 t baking soda, 1/4 t calcium chloride in the mash

Boil additions: 1/2 t irish moss for last 10 minutes, 1/2 t yeast nutrient

 

[unseenat17]

I'm brewing today:

1 oz Perle, 60 minute boil
1/3 oz Kent Goldings, 0 min

Not to critique (because i know very lil about brewing as is) so i only bring up to understand more fully...i thought dry stouts were supposed to have very lil aromatics from hops added? Is it orthodox to not put in finishing hops on dry stouts? Im guessing if it is...than you are just adding the goldings for personal taste?

 

[NJstout]

.3oz of kent goldings wont add tastable or noticable flavor or aroma, they might add a very slight degree of complexity, but it will be minimual

 

[NJstout]

first time im doing this recipe but im trying out,
5 pounds 2row,
3 pounds wheat,
1 pound toasted wheat,
1 pound munich,
1 pound roasted barley
.5pound flaked barley
.25 oats

1oz northern brewer at 60mins
1oz northern brewer at 10minutes

 

[hampshirebrewer]

Yes, late hopping is not a feature of the dry Irish stout we all know well. But a little variation is a good thing. Last year I used a little crystal malt in my Irish stout and I think I fixed my water treatment and it competed well locally. More importantly it tasted great.

I think NJ is right and 1/3 oz late hops should be a background note (next time I might be tempted to use that 10 minute addition).

The other thing about Guinness is its color. It's not so black when held up to light; I'm backing off a little on the roast grains. But not too much. Once I made a light brown stout using US roast barley which isn't nearly as dark as British roasts.

My main goal lately with Irish stouts is getting the gravity down, both OG and FG.

First I like tasty session beers (Guinness and milds foremost) and second the overriding difference between dry stout and say all other stouts is Irish stout's low finishing gravity (hence, "Dry").

I ended up yesterday with an OG of 1041 and by mashing at 149F I'm hoping to get the finishing gravity down around 1008.

Most importantly, I'll have a stout for St Patricks Day. Good to see others will too!

 

[justclancy]

I recently made

70% MO
18% flaked barley
9% roasted barley
3% caramel 60

32 IBUS at 60 minutes (mix of perle and EKG)
8 IBUS at 20 minutes (EKG)

OG was a little higher than expected, 1.056, and consequently so was the FG, 1.015. Tasted real good when bottling though. Should be ready for the 17th.